Piquant capers perk up all kinds of dishes, like salads and pasta. “Anything that can benefit from brininess loves a caper,” says smtucker. cowboyardee thinks, “They’re a fine addition to a butter sauce for trout or other white fleshed fish, or as a finishing touch to cream-based pan sauces for pork, veal, even beef—they’re good for cutting richness.” One of cowboyardee’s favorite uses is to deep-fry capers. “They come out crispy, flavorful little garnishes that can be used for nearly anything,” he says. Try them in CHOW’s Sautéed Brussels Sprouts with Fried Capers.

“Lemon and capers are such a happy match,” says THewat, who recommends chicken piccata. Val adds lemon to this spaghetti with sardines, dill, and fried capers, which she calls “easy and sooooo delish.”

“Try tuna salad with chopped red onions, diced celery, capers, and mayo,” recommends Ed Dibble. “Simple yet more subtle and sophisticated.” Chris VR uses the same ingredients, replacing mayonnaise with olive oil and lemon juice and adding cilantro. Sue in Mt P thinks capers are great in potato salad. “If you’re into *serious* umami flavor, pair them with anchovies in a salad dressing,” recommends goodhealthgourmet, who likes this recipe.

Surfwench mixes capers into soft cream cheese and uses this as a spread for roast beef sandwiches. mamachef mashes 1/4 cup capers into 8 ounces of cream cheese with 1/4 teaspoon salt and 1 teaspoon Beau Monde Seasoning, and uses the mixture to stuff celery or cherry tomatoes.

Discuss: I have a jar of capers. Now what?

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